After simmering for several hours, I'll carefully remove the carcass with a slotted spoon, and do what I can to fish out any stray bones. There will still probably be a good amount of meat on the carcass, so I'll pull off what I can, chop it up into bits, and toss it back in the soup with the vegetables. If you plan on adding anything like rice or some pasta, this is the time to do it. This time, though, I'm going to simply add a few greens to the soup, and serve a few biscuits on the side.
The escarole needs to cook down a bit, but not all that much- so about thirty to forty minutes before dinner time, I'll take a head of escarole and rough chop it into broad strips, then drop them in the hot soup. This should give about enough time to wilt the greens and make them translucent. Serve your soup with warm biscuits or fresh crusty bread as a side. While it isn't a true Italian Wedding soup, it still marries the flavor of the turkey with the mildly bitter escarole and the earthy root vegetables in a way that just screams comfort.